Make the citrus-sesame dressing / shrimp marinade: in a medium bowl whisk together the orange zest and juice (from 1 orange), lime juice, low-sodium soy sauce (4 tbsp), rice vinegar (4 tbsp), sesame oil (4 tsp), honey (1 tsp), minced garlic and ginger, and a pinch of black pepper. This bright, slightly sweet emulsion will both flavor the shrimp and dress the noodles; combining oil, acid and sweetener balances and carries flavor across all components.

Marinate the shrimp: place the cooked, chilled shrimp (480 g) in the dressing and let sit 8–12 minutes. Because the shrimp are already cooked, the brief marinade lets them absorb citrus and umami without becoming mealy; do not marinate longer than 20 minutes or the citrus can start to 'cook' the surface too much and change texture.

Toast sesame seeds: heat a small dry skillet over medium heat, add the 4 tsp toasted sesame seeds and stir constantly until fragrant and just turning deeper golden (30–60 seconds). Toasting releases the oils and amplifies their toasty aroma — do not walk away, they burn quickly.

Cook soba noodles: bring a large pot of generously salted water to a boil. Add the dried soba (300 g) and cook exactly to package directions (usually 4–5 minutes) until al dente. Cooking to al dente preserves the firm texture that contrasts best in salads; overcooked soba becomes sticky and limp.

Shock and oil the noodles: immediately drain the noodles in a colander and rinse thoroughly under cold running water, using your hands to separate strands. Rinsing cools the noodles rapidly to stop cooking and removes surface starch so the salad won’t glue together. Toss the cooled noodles with 1 tsp neutral oil or 1 tsp of the sesame oil to lightly coat (prevents clumping).

Prepare vegetables and edamame: while the noodles cook, blanch the shelled edamame (240 g) in boiling water 2–3 minutes until bright green and tender; transfer to an ice bath to preserve color and texture. Julienne cucumber (200 g) and carrot (120 g) and finely slice scallion or chop cilantro (20 g). Quick-blanching edamame removes the raw bean taste and sets the color; shocking keeps them crisp.

(Optional) Warm and caramelize shrimp briefly: heat 1 tbsp neutral oil in a nonstick skillet over medium-high. Remove shrimp from the marinade (reserve marinade), pat lightly if necessary and add to the hot pan for 30–60 seconds per side — just long enough to warm and pick up light color. Because shrimp are pre-cooked, searing briefly adds texture and caramelized notes without overcooking. Alternatively, skip this step and serve shrimp chilled for a cooler salad.

Reduce reserved marinade (optional): if you prefer a slightly thicker glaze, pour the reserved dressing into the skillet after removing the shrimp and simmer 1–2 minutes to meld and slightly reduce. Reducing concentrates flavors and gives a glossy finish to toss with the noodles.

Assemble the salad: in a very large bowl combine the cooled soba, blanched edamame, julienned cucumber and carrot, and most of the toasted sesame seeds (reserve a pinch for plating). Add the shrimp and pour the dressing (or reduced glaze) over the top. Toss gently but thoroughly so the dressing coats each strand and vegetable; tossing (not stirring aggressively) preserves the noodles’ texture and keeps the shrimp intact.

Taste and adjust: sample a forkful and adjust seasoning — a splash more soy if it needs salt, a squeeze of lime for brightness, or a drizzle of sesame oil for nuttiness. Balancing acid, salt and fat is the key to a lively final dish.

Plate and garnish: divide into 4 bowls or plates. Sprinkle each serving with the remaining toasted sesame seeds, chopped scallion or cilantro (20 g total), and a pinch of red pepper flakes if you like heat. Garnish adds contrast in both flavor and visual appeal.

Serve: the salad can be served immediately (with slightly-warm shrimp) or chilled; if chilling, allow it to rest in the refrigerator 10–15 minutes so flavors meld. Serve within 2 hours for best texture; beyond that soba can absorb too much dressing and become heavy.